But this recipe is delicious.
I got this from Publix Apron's Demo last week. I tweaked some ingredients to make it a healthier meal. It seems complicated but it's really not, and it goes together quickly! Try this!
Green Chile Chicken over Asparagus
4 boneless skinless chicken breasts
1 Tbs Canola oil
1 Tbs Creole seasoning
2 Tbs + 3/4 cup water
1 (1.25 oz) packet of broccoli cheese soup mix
1/4 cup diced green chiles
1 lb fresh asparugus spears
4 oz classic hummus
4 100-calorie garlic pita bread rounds (frozen food)
4 oz fat free cream cheese, softened to room temp
3/4 cup fat free, plain yogurt
1/2 cup tomato basil bruschetta topping (Classico brand is great)
1/2 cup Mancini fried onions and peppers, diced
Trim asparagus, removing tough root end.
Preheat large saute pan on medium-high, 2-3 minutes. Coat both sides of chicken with Creole seasoning. Place oil in preheated pan, then add chicken. Cook 2-3 minutes on each side or until golden.
Reduce heat to medium low. Arrange trimmed asparagus over chicken. Add 2 Tbs water and cover; cook 4-5 minutes or until chicken is 165○F and asparagus is tender. Transfer asparagus to serving plates, top with chicken.
Whisk together 3/4 cup water, yogurt, and dry soup mix in small saucepan; bring just to a boil on medium heat. Reduce to low and stir in green chiles; simmer 2-3 minutes or until thickened. Spoon sauce over chicken and serve.
Hummus Crostini
Preheat oven to 450○F. Cut cream cheese into cubes.
Combine bruschetta and diced peppers and onions. Bake bread 5 minutes or until toasted. Blend cream cheese and hummus together until smooth. Spread hummus mixture evenly over toasted bread; top with bruschetta mixture. Bake 3-4 more minutes or until hot.
Less than 540 calories for the entire meal!!
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